IE 11 is not supported. For an optimal experience visit our site on another browser.

Bacon-Wrapped Sea Scallops with Wilted Lemon Spinach

RATE THIS RECIPE
(0)

Ingredients

  • 1/2 pound thinly sliced, fire-flavored, fruit-wood-smoked bacon, halved crosswise (1 half-slice per scallop)
  • 1 pound large sea scallops (about 10 scallops)
  • 2 tablespoon unsalted butter
  • 2 tablespoon minced shallots
  • 2 tablespoon small capers
  • 1/4 cup olive oil
  • 1 pound spinach leaves, well washed in several changes of cold water, drained, and squeezed of excess liquid
  • 2 tablespoon freshly squeezed lemon juice

Preparation

Baking Directions:

Preheat the oven to 375°F.

Wrap a half-slice of bacon around the circumference of each scallop, like a belt.

  Pierce the scallop through its side with a skewer to keep the bacon in place.

Dust each bacon-wrapped scallop with flour and season with salt and pepper.

Put the butter in a 10- or 12-inch ovenproof sauté pan and melt it over medium-high heat.

  When the butter begins to foam, add the scallops to the pan, and brown them, approximately 2 minutes.

Turn the scallops over and add the shallots and capers to the pan.

Transfer the pan to the oven and bake for 10 minutes.

Meanwhile, pour the olive oil into a sauté pan and heat it over medium-high heat.

Add the spinach and lemon juice and sauté until the spinach is just wilted, approximately 2 minutes.

  Season the spinach with salt and pepper.

Transfer the spinach to a platter and cover loosely with foil to keep it warm.

Remove the pan from the oven, remove the skewers from the scallops, and arrange the scallops over the spinach.

Spoon the shallots and capers over the scallops and serve.